Crispy and Cheesy Taco cups || Easy Taco Cups in Muffin Tin || Perfect Game day Snacks Recipe - RKC

Heat a large skillet until hot.

Add ground beef and break it up as it cooks until no pink remains.

Drain any excess grease from the skillet and return it to heat.

Add 1 tablespoon of olive oil and mix.

Add 1 chopped onion and 2 chopped cloves of garlic, and mix.

Add 2 tablespoons of tomato paste, 1 tablespoon of taco seasoning, salt to taste, and 1 teaspoon of pepper powder, and mix well until everything is incorporated.

Add 1/2 cup of water and mix everything together, then let it cook for about 5 minutes, covering and stirring frequently until all the meat is brown.

Turn off the heat and keep the taco filling aside.

Add 1/4 cup of sweet corn, 1/2 cup of black beans, and 2 tablespoons of salsa to the taco filling and mix well.

Grease a muffin tin with non-stick cooking spray.

Place one layer of wonton wrappers in each muffin cup.

Add a little bit of shredded cheese on top of the wonton wrappers.

Add another wonton wrapper on top, then add some taco seasoned beef, and top with more shredded cheese.

Repeat the process with the remaining cups.

Bake the taco cups in a preheated oven at 375°F for 12 to 15 minutes or until heated through and edges are golden.

Remove the taco cups from the oven and let them cool slightly.

Top the taco cups with a dollop of sour cream, fresh tomatoes, and coriander leaves, or any favorite toppings of your choice.

Equipment Needed

Spice Level:

Dietary